Garlic / Poondu

Pallipalayam Chicken Fry

This recipe is very simple but very tasty and one of my all time favorites. Not sure if this is originated from the place Pallipalayam near Erode.

Small onions, unseeded red chilies and no extra water added is the secret of the recipe. Chicken with bones is preferred for better taste. This uses more oil, if you dont prefer use less or remove the excess after cooking.

I usually skip garlic, coconut and coriander leaves. Don’t be alarmed with the red chili count, deseeded one tastes less spicy and that is what adds the taste.

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Mini Idli and Sambar

When I think of mini idli, the first thing that comes to mind is the tasty ghee filled mini idli with sambar from Saravana Bhavan/ Ananda bhavan. I don’t think there’s a better way to eat mini idlis other than soaked in sambar. You can make varieties based on the ingredients you have at home like masala idli, fried idli, pepper fried idili etc…

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Kongunadu Kozhi Kuzhambu & Varuval / Chicken Gravy and Fry

Cook Time :30 – 40 Min | Servings : 4 Persons

Hurray, It’s time to celebrate !! My blog reaches 1000+ likes and 500+ Email subscribers.. My hearty thanks to everyone for your support!!

Anyone from this region definitely knows this recipe. This is a very authentic one made in Kongunadu region. I don’t remeber a weekend without this at home.

Kongunadu Chicken Gravy/ Chicken Kulambu

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Aloo Methi Subzi/ Fenugreek Potato Fry

Cook Time :20 Min | Servings : 2 Persons

Lot of us love potato cooked in different forms. But potato as such is loaded with carbs, while you enjoy aloo try adding fenugreek and get some nutrition. This one goes well with Chapathi/ Roti.

Aloo Methi Subzi/ Fenugreek Potato Fry
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Plain Dal Fry/ Uppu Paruppu

Cook Time :30 Min | Servings : 2 Persons

We call this simple dal fry as “Uppu Paruppu”. This can be accompanied with plain white rice or chapathi.

Plain Dal Fry/ Uppu Paruppu

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Egg Masala/ Muttai Thokku

Cook Time :20 Min | Servings : 2 Persons

Egg Masala/ Muttai Thokku

Well, here’s a quick egg masala. Egg is rich in protein and other vitamins and a daily dose is healthy. Here in the US, eggs taste a little different, probably because of what the hens are fed. For a similar taste to India try buying vegetarian fed hen eggs or organic.

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Kari Ayam / Malaysian Curry Chicken

Cook Time :25 Min | Servings : 2 persons

When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before but N does many times, since his parents lived in Malaysia for quite a long time.
They all suggested me Roti Canai with the Chicken curry. I very much fell in love with those after having them. Hence I added it to my priority recipes list to prepare at home. The roti canai tasted much like our Ceylon parota but very thin and the chicken curry is different from what we cook. It’s not too much loaded with spicy aroma though it had all the spices we use. I noticed they add coconut milk instead of ground coconut and also the curry gets rich yellow color coz of lot of turmeric.
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